Search for a Recipe

Friday, 5 February 2016

Easy Gluten-Free Pumpkin Flan

This is such a fun alternative to traditional flan.  We loved eating flan last summer while travelling around France, but it's taken me awhile to get around to experimenting.  Wintertime seemed optimal for whipping up flan after flan.  (No one has complained yet). The best thing about this particular pumpkin version of flan is that it separates into two layers during cooking, which gives a fancy look to the dish.  This recipe is easy to whip together, but does require at least 40 minutes to cook and then a few hours to cool.  Although, we regularly taste-test while it's warm, and it's delicious warm or chilled.  My friend Julie highly approved when I brought her a few pieces for sampling (one piece wouldn't have been enough!) Enjoy!

Pumpkin Flan Gluten Free
Delicious pumpkin flan - gluten-free & picturesque

Easy Gluten-Free Pumpkin Flan

Butter 8" x 8" pan.  Preheat oven to 350 F.
This bakes for about 1 hr and cools for 1-4 hours.

Heat over medium heat until almost boiling (just bubbling around edges):
3/4 cup 10% cream (lactose-free works great)
2 cups 3% milk (lactose-free works great) *for a richer flan, use only 10% cream*
1 tsp sugar (this little bit of sugar keeps the milk from sticking/burning to the bottom of the pan)

While milk/cream are heating, whisk together the following so it's ready for the milk to be added:
1/2 cup 100% pumpkin puree (canned or homemade)
4 eggs
2/3 cup sugar

Add and whisk in:
1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp pumpkin pie spice
pinch salt

When milk/cream are heated and just about to bubble, whisk milk/cream into egg mixture.  Whisk rapidly the entire time until batter is smooth.  Pour into prepared pan. Don't worry if there are bubbles on the top.
GF Pumpkin Flan, ready to be cooked!

Bake at 350 F for 15 minutes.  Without opening the oven, lower heat to 300 F.  Bake another 30-45 minutes, until the flan seems set in the middle.  It should puff up a bit on top when done.
Puffed up in the oven - often it doesn't puff up quite this much. 
Fresh GF Pumpkin Flan, after cooling 10 minutes.  The top will sink down.

Remove from oven to cooling rack for 1 hour.  It will sink a little after cooling a bit.  Cool an additional few hours in the refrigerator before serving (although we never make it that long and usually taste-test after 1 hour).   Slice and serve chilled.  Enjoy! 

No comments:

Post a Comment